Gingersnap Cookies

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 2 cups sifted all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup shortening
• 1 cup sugar
• 1 egg
• 1/4 cup dark molasses

Recipe

• 1 preheat oven to 350°f.
• 2 sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl.
• 3 stir the mixture to blend evenly, and sift a second time into another bowl.
• 4 place the shortening/butter into a mixing bowl and beat until creamy.
• 5 gradually beat in the sugar.
• 6 beat in the egg and dark molasses.
• 7 sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend.
• 8 sift in the remaining flour mixture, and mix together until a soft dough forms.
• 9 pinch off small amounts of dough and roll into 1 inch diameter balls (or any size that you like) between your hands.
• 10 roll each ball in cinnamon sugar (if you dig that), and place 2 inches apart on an ungreased baking sheet.
• 11 bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.
• 12 cool cookies on a wire rack. store in an airtight container.